Although scores of varieties of quinoa exist in the Andes, three are most widely cultivated and available: white, red, and black.  This illustrated list will help you recognize them.

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Quinoa Plants Growing in the Field

This is what quinoa plants look like, growing in the high altitudes of mountainous regions.

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Quinoa or White Quinoa

This is the most common kind of quinoa available in stores, so you’ll often see it just called quinoa. Sometimes it’s also called ivory quinoa.

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Red Quinoa

Cooks report that red quinoa holds its shape after cooking a bit better than white quinoa, making it more suitable for cold salads or other recipes where a distinct grain is especially desirable.

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Black Quinoa

A bit earthier and sweeter than white quinoa, black quinoa keeps its striking black color when cooked.

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Quinoa Flakes

As with rolled oats or barley flakes, quinoa flakes are created by steam-rolling the whole grain kernel. Flaked grains always cook faster than whole kernels (groats) but since quinoa is already a quick-cooking grain, these flakes make a great instant breakfast.

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Quinoa Flour

Okay, all flours look pretty similar, so you’ll have to trust us – this is quinoa flour.